Braised Octopus with Pickled Peppers

Name: Braised Octopus with Pickled Peppers
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pieces Hairtail; 1 piece Soaked radish; 1/4 teaspoon salt; 1 tbsp Rice vinegar; 1 tbsp Pixian Doubanjiang; 2 pieces Shallots; 1 tbsp Cooking Wine; 1 tbsp Soy sauce; 8 Pickled peppers; 1 teaspoon Sugar; 20 capsules pepper; 250ml Vegetable oil

by Heart clear as water and pale as clouds

4.8 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

I have loved fish since I was a child. I really have a soft spot for fish. Pickled octopus is one of my mother’s favorite dishes when I was young. Now my mother doesn’t cook anymore. This dish is very rare. Appeared on my table, today I suddenly remembered that I hadn't eaten this flavor for a long time. I was drooling when I thought about it. I hurried out and bought 2 octopus and made it home, but I couldn't make it taste like my mother. My mother told me to make it. Adding vinegar to the fish can also hydrolyze the rich protein in the fish under the action of acid, not only to generate many amino acids with umami characteristics, but also to soften the bones and thorns of the fish during the cooking process and convert them into Calcium acetate. Calcium acetate is easily soluble in water, easy for human body to absorb, and improves the utilization rate of calcium.

Braised Octopus with Pickled Peppers

1. Remove the head and tail viscera of the octopus, chop into long sections and add salt, pickling in cooking wine for 10 minutes

Braised Octopus with Pickled Peppers recipe

2. Cut the garlic into slices and the shallot into slices

3. Pickled sour radish, cut into long strips, pickled peppers, cut into small sections

4. Put vegetable oil in the pot and fry the octopus when the oil is 80% hot

5. Remove the fried hairtail, and control the oil for later use

6. Leave the bottom oil in the pot, add Pixian bean paste, pickled pepper, pickled radish, green onion, garlic and sauté

7. Add a small amount of peppercorns and stir fry until fragrant

8. Add appropriate amount of water, simmer for 3 minutes

9. Then pour in the fried octopus, add 2 tablespoons of cooking wine, 1 tablespoon of light soy sauce

10. Add 1 tbsp rice vinegar

11. Add a teaspoon of sugar and simmer

12. Just collect the juice on the fire

Tips:
1. The silver material on the surface of the hairtail is anti-cancer, so don't scrape it off;
2. Pickled octopus should be cooked with refined salt according to the taste;
3. When making braised octopus, it is recommended to fry one, so that the octopus will not be rotten during the cooking process;
4. When making braised octopus, put a sour radish to enhance the flavor;
5. Putting vinegar on octopus can remove the fishy smell and increase the fragrance, because the vinegar can dissolve the fishy trimethylamine oxide and promote its volatilization.